Recipe courtesy of Tammy Weiss
Baby Squash in Brown Butter
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 197
- Total Fat
- 15
- Saturated Fat
- 10
- Carbohydrates
- 16
- Dietary Fiber
- 2
- Sugar
- 0
- Protein
- 1
- Cholesterol
- 40
- Sodium
- 397
- Total: 40 min
- Prep: 10 min
- Cook: 30 min
Ingredients
2 pounds assorted colorful baby squash (patty pans, zucchinis, summer squash)
1 stick butter
Salt and pepper
Directions
- Preheat oven to 350 degrees F.
- In a pot, blanch the squash until slightly tender, approximately 2 to 3 minutes.
- In an ovenproof saute pan, melt the butter and heat until it becomes a caramel color (be careful not to burn it). Toss the squash with the browned butter and season.
- Place pan in oven and let the squash finish cooking, approximately 15 minutes.
- **Chef notes: If you don't want to keep the dish in the oven, then keep cook the squash in the water, during the blanching process, and serve immediately after sauteing.
- The recipes for this program, which were provided by contributors and guests who may not be professional chefs, have not been tested in the Food Network's kitchens. Therefore, the Food Network cannot attest to the accuracy of any of the recipes.